Chef Tom Cleland’s Fish Croquettes

New Zealand-born chef Tom Cleland heads up the kitchen at Potts Point favourite Dear Sainte Éloise, where his love of seasonal produce and thoughtful, no-waste cooking shapes every dish. Here we chat with him all things seasonal cooking…

5 Minutes with Tom Cleland

What inspired you to become a chef?  

My grandparents were beyond self-sufficient, growing and farming their own food — I absorbed everything from them. The way in which they used each ingredient in most efficient way possible was so interesting to me, which is why I’ve always been big on sustainability in the kitchen throughout my career.  

Which spring ingredient or dish has you grinning right now, and why?  

It’s coming towards the end of the season, but radicchios are so beautiful right now. I also think it’s a hugely underrated flavour, especially when paired with citrus. The other thing I’m really excited about is the Kinross Station lamb, which we’ve just got on the menu for our new Sunday roast. It’s full of flavour and I think it’s the epitome of springtime.  

You’ve launched a Guest Chef Series at Dear Sainte Éloise, collaborating with chefs such as Tom Bromwich, Wesley Cooper Jones, and Jez Wick for one-off menus. What excites you about these takeovers?  

I love learning more about other chefs’ styles and approaches. Getting to chat to them about how their minds work, new ideas, how they meld flavours together, the techniques they use; it’s energising. Every time a guest comes into our kitchen, I learn something new.  

What’s one technique or ingredient you recommend for home cooks to elevate their desserts or seasonal cooking?  

Firstly, my advice would be to invest in a sharp knife. Blunt knives are my biggest g gripe, and there’s no point using them as you’ll damage your lovely produce — it’ll last longer if it’s been cut cleanly. I’d also recommend preserving fruit in a simple sugar syrup. You can then have jars handy to add to cakes, enjoy with cream or ice cream, or on your morning yoghurt and granola too. 

 Tom’s Fish Croquettes  

“I always have fish on the menu, and these fish croquettes were born out of wanting to make sure I used every part of the fish. If you don’t have a whole fish to hand, no worries, use a fillet of a flaky white fish, like snapper or cod instead.”

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Ingredients

1 fish head and frame, or 200g fish fillet  

1 litre water  

400g peeled russet potatoes  

50g chopped capers  

50g diced cornichons  

1 bunch of dill  

1 bunch of parsley  

Salt  

Pepper  

2 eggs  

2 tablespoons of milk  

1 cup plain flour  

1cup panko  

1 tablespoon fennel seeds  

1 litre vegetable oil  

Method

1. Add the fish fillet or head and frame to a pot of water, and poach, keeping the water just under simmering. This should take 15 minutes or so. Remove the fish and set aside.    

2. Add the potatoes to the same pot of water, and cook for 20 to 30 minutes, or until tender. Remove the potatoes and mash in a large mixing bowl.  

3. Mix in the capers, cornichons and herbs, leaving a few sprigs of both parsley and dill aside for the garnish.    

4. Next, flake the fish into the bowl with the potatoes, mix thoroughly and season with salt and pepper.    

5. Once the mixture has cooled enough to handle, roll into golf ball sized rounds.  

6. Meanwhile, whisk two eggs with a splash of milk in one bowl, tip the flour into a second bowl, and the panko and fennel seeds into a third bowl.  

7. Working with one wet hand and one dry hand, flour your fish balls, tapping off excess flour. Then dip into the egg wash, coating thoroughly, before rolling in panko and fennel seeds.  

8. Heat oil over medium/high heat  (175 degrees) and carefully fry the fish balls until golden, working in batches.  

9. Serve with the remaining fresh herbs, along with a sauce of your choice.  

Chef’s note: “I serve with a sauce gribiche at DSE, but at home, feel free to serve with a quick tartare sauce (1/2 cup mayo, capers, cornichons, dill, and a suggestion of Dijon mustard)”

If you loved this fish croquette recipe, you might also like to give Chef Jacob Lee’s fried eggplant recipe a whirl!

Writer

Olivia Storrie

24 December 2025

Armed with an Arts Degree in History and Psychology from the University of Sydney, a natural curiosity and a ravenous appetite, Olivia is your go-to for restaurant recommendations across the city. She also has a keen interest in hiking, patting other people’s dogs, travelling, curating her maximalist home and reading every book she can get her hands on.